When I’m handling expensive ingredients, I tend to be more conservative with my choices to make sure that the ingredient isn’t wasted. I love a bargain, most especially because they mean I can experiment without guilt. Often, the bargain coincides with the bounty of the season. I love playing around in the kitchen, so whenever I can find something special at a good price, I give myself permission to try anything that inspires me. This raspberry tart didn’t exactly work out the way I wanted it to. I put a layer of custard on the bottom, a layer of fresh raspberries over that, and covered the top with a cooked raspberry mixture, reminiscent of what we use for Strawberry Pie. It was okay, but I like the flavor of the fresh berries and custard better without the cooked layer, as pictured above. Nonetheless, it was a great learning experience inspired by the family-sized trays of organic raspberries on sale at the market. Sometimes I win big, sometimes it’s a disaster, but I always learn something new to make me a better cook.
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